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Culinary Arts Associate in Applied Science |
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2006-2007 |
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Curriculum Requirements: 66 credits |
Credits |
Grade |
Semester taken/anticipated |
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First Year, Fall Semester |
|
|
|
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CUL 104 Food Service Sanitation |
3 |
|
|
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CUL 105 Food Fundamentals |
4 |
|
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ENG 101 College Composition |
3 |
|
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MAT 122 Finite Math |
3 |
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PSY 101 Introduction to Psychology |
3 |
|
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Semester Total |
16 |
|
|
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First Year, Spring Semester |
|
|
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CUL 108 Principles of Nutrition |
3 |
|
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CUL 109 Dining Room Operation |
3 |
|
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CUL 150 Food Production I |
4 |
|
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HOS 106 Purchasing for the Hospitality Industry |
3 |
|
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HOS 202 Beverage Management |
3 |
|
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Semester Total |
16 |
|
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Second Year, Fall Semester |
|
|
|
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CUL 120 Menu Planning & Management |
3 |
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CUL 215 Food Production II |
4 |
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HOS 124 Hospitality Supervision |
3 |
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ENG 212 Business Communications |
3 |
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or ENG 211 Technical Writing |
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General Education Core IV |
3 |
|
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Semester Total |
16 |
|
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Second Year, Spring Semester |
|
|
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CUL 220 Hotel and Restaurant Baking and Pastries |
3 |
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HOS 220 Operational Cost Controls |
3 |
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HOS 221 Hospitality Computer Applications |
3 |
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General Education Core II |
3 |
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General Education Core IV |
3 |
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Open Elective |
3 |
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Semester Total |
18 |
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